Friday, July 4, 2014

Red, White and Blueberry Salsa

Red, White and Blueberry Salsa

Happy July 4th!!! *  I made this delicious fruit salsa for a party last July 4th.  I got the inspiration from an amazing kiwi salsa recipe I created a few months prior (recipe to come soon!!) that all my friends and family love.  I wanted to stay with the red, white and blue theme this time, so instead of kiwis I used blueberries.  Definitely an unexpected blend of flavors, but they work well together and it is a perfect dish to bring to a hot outdoor picnic. Serve with organic blue corn chips, or on top of chicken or fish tacos!  

* I have included an updated version of this salsa that also uses tomatoes, and all fresh blueberries.  Both are delicious!

Red White and Blueberry Salsa

4 C. organic blueberries
4 C. organic grape tomatoes, cut into quarters
1 red bell pepper, finely diced
1/2 sweet white onion, chopped
2 jalapenos, finely diced
1/4 C. fresh cilantro, chopped
1 lemon, juiced
1 lime, juiced
1/2 tsp. salt, to taste

Combine all the ingredients, pouring in the lemon juice, lime juice and salt last.  Refrigerate overnight.  Serve with organic corn chips.

ready to serve, 2015

Red, White and Blueberry Salsa
ready to serve, 2014

2 C. frozen wild blueberries, thawed
1 C. fresh organic blueberries (wild if you can find them)
1/2 medium Vidalia onion, diced
1-2 jalapeƱo peppers, seeded and finely diced
1 organic red bell pepper, diced
2 limes, zested and juiced
3 T. organic cilantro, chopped
1/2 tsp. salt, to taste
Pinch of cinnamon

Combine all ingredients, folding in fresh blueberries last. Refrigerate 1 hour or more to blend flavors. Serve with organic corn chips.

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